Spaghetti bolognese
The UK family classic: a slow-simmered beef and tomato ragù tossed with spaghetti and topped with parmesan.
- Prep
- 15 mins
- Cook
- 1 hr 15 mins
- Total
- 1 hr 30 mins
- Serves
- 4
- Difficulty
- Easy
- Cost
- Moderate
Recipe: Spaghetti bolognese
Spaghetti bolognese
Ingredients
For the sauce
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 2 cloves garlic, crushed
- 500g beef mince
- 2 tbsp tomato purée
- 125ml red wine, optional
- 2 cans chopped tomatoes, 400g each
- 150ml beef stock, check label for gluten
- 1 tsp dried oregano
- 2 bay leaves
- salt and black pepper, to taste
To serve
- 350g dried spaghetti
- 40g parmesan, finely grated, or a vegetarian hard cheese
- fresh basil, to garnish
Kitchen kit
- Large heavy-based saucepan Search Amazon for heavy based saucepan large
- Large pasta pan Search Amazon for pasta pot with strainer
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Method
-
Step 1: Make the soffritto
Heat the oil in a large pan and gently cook the onion, carrot and celery for 10 minutes until soft and sweet. Add the garlic for 1 minute.
-
Step 2: Brown the mince
Turn up the heat, add the mince and cook for 8 minutes, breaking it up, until browned with no pink remaining. Stir in the tomato purée.
-
Step 3: Simmer the sauce
Pour in the wine, if using, and bubble for 2 minutes. Add the tomatoes, stock, oregano and bay. Bring to the boil, then cover partly and simmer on a low heat for 45 minutes–1 hour, stirring occasionally, until rich and thick. Remove the bay leaves and season.
-
Step 4: Cook the pasta
Cook the spaghetti in a large pan of salted boiling water according to the pack instructions. Reserve a mugful of cooking water, then drain.
-
Step 5: Combine
Toss the spaghetti with most of the sauce, loosening with a splash of pasta water. Serve topped with the remaining sauce, parmesan and basil.
Tips
- The longer and slower the sauce cooks, the better it tastes.
- Tossing the pasta in the sauce, rather than just spooning it on top, helps it cling.
Storing & reheating
Cool, cover and refrigerate within 2 hours of cooking; eat within 2 days and reheat only once, until steaming hot all the way through. Store sauce and pasta separately if possible.
Freezing
Freeze the sauce for up to 3 months. Defrost overnight in the fridge and reheat until steaming hot.
Variations
- Use half beef, half pork mince for a richer sauce.
- Add 100g finely chopped mushrooms or a can of lentils to stretch it.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/spaghetti-bolognese/ · Checked 17 October 2026
Questions people ask
Do Italians eat spaghetti bolognese?
In Bologna, ragù is traditionally served with fresh tagliatelle rather than spaghetti, and with less tomato. The British version is a much-loved dish in its own right.
Is parmesan vegetarian?
No – traditional Parmigiano Reggiano is made with animal rennet. Use a vegetarian Italian-style hard cheese if needed.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
- BBC Food: Hairy Bikers' spaghetti bolognese (proportions and timings cross-check) (bbc.co.uk)
- BBC Good Food: The best spaghetti bolognese (proportions and timings cross-check) (bbcgoodfood.com)
- FSA: Cooking your food (safety: cooking temperatures, checking meat, leftovers) (gov.uk)
- FSA: How to chill, freeze and defrost food safely (safety) (gov.uk)
